IMG_0451ingredients (6 inch square pan with removable bottom, greased & lined)

227g butter
200g sweeten condense milk
150g kaya
1 tsp vanilla extract
105g egg yolk
125g eggs
60g sugar
75g Nestum
80g milo powder
70g cake flour, sifted
1/2 tsp baking powder

IMG_0450食材(6寸活动底方形烤盘,抹油、铺上烘焙纸)

黄油 227克
甜炼奶 200克
咖椰 150克
香草精 1小匙
蛋黄 105克
蛋液 125克
糖 60克
Nestum 75克
美禄饮料粉 80克
蛋糕粉 70克,过筛
泡打粉 1/2小匙

Directions/做法

IMG_0427beat butter and condense milk with egg whisk till creamy
用打蛋器将黄油和炼奶混合搅拌至均匀

IMG_0428stir in kaya and vanilla extract
加入咖椰和香草精

IMG_0429mix well
拌匀

IMG_0430beat eggs and egg yolk briefly. then add in sugar and beat till thick, and fluffy
turn to low speed and stir to remove trapped air bubbles
蛋液和蛋黄略打散后加入糖。打发至奶白色、蓬松状
转低速搅拌以取出大气泡

IMG_0431add in butter mixture in few additions, blending well after each addition. Finally add nestum, milo powder, cake flour and baking powder in 3 additions
黄油糊分次加入。每加入一份需确保彻底拌匀。最后Nestum,美禄饮料粉、蛋糕粉和泡打粉分三次加入

IMG_0433fold till well mixed
翻拌均匀

IMG_0434pour batter into pan (no need to preheat pan) and tap on tabletop lightly
level surface with spatula
面糊倒入烤盘(烤盘无需加热)后在案板上轻拍数下
表面用刮刀刮平

IMG_0435cover pan loosely with a piece of foil
烤盘顶部盖上一张锡纸,不要裹得太紧

IMG_0436bring water in steamer to boil, then turn to medium heat
place in cake pan and steam for 85-90 mins (i steamed for 86 mins)
蒸锅内水烧开后,转中火
放入烤盘蒸 85-90分钟(我蒸了 86分钟)

IMG_0441this is how it looks when i was steaming cake over medium heat
you can still seeing angry steam
always refill steamer with boiling water when necessary
用中火蒸的过程,蒸汽还是蛮大滴
切记,蒸锅如需添水时,务必添入沸腾的水

IMG_0442remove cake from pan when done and invert on cooling rack
unmould and peel of baking paper and allow to cool completely before slicing
蒸熟后的蛋糕立马倒扣在冷却架上
脱模,撕掉烘焙纸待完全冷却后再切片

IMG_0448enjoy!
开动!

Personal notes/温馨小贴士:

IMG_0445– weight of sugar is on a trial and error basis. i think the sweetness from 60g is acceptable to many. for our family, i will reduce to 50g in the future
此食谱糖份算是“试验“ 当中,所以所需糖份也再摸索中。60克做出来的甜度适合大众口味儿。但,如下次再做,给自己家人会用 50克糖

– 86 mins of steaming time yields a very moist cake. when i pressed on the cake after steaming, it does feel a little oily ~ but still i decided not to steam further. after cooling and especially overnight, the cake will firm up better, and it is very moist. i would say you can continue to steam till you think it is dry to touch, but i wouldn’t. steaming time is for reference only ~ you should steam till an inserted skewer comes out clean
86分钟做出来的蛋糕灰常湿润。刚从蒸锅取出时,我在蛋糕体轻压了一下。感觉蛋糕挺油腻滴,但还是决定不再蒸下去。蛋糕冷却而隔夜后,会稍微收干但还是湿润。如您想让蛋糕继续蒸至感觉干透,我觉得是OK 滴。。但我不会咯。。再次,蒸煮时间仅供参考。蛋糕必须蒸至插入的竹签不带面糊哈

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(2) Comments

  • Sharon ang (June 27, 2016)

    请问125g 蛋液是全蛋吗?

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